Excellent. Thanks!
I wondered about diacetyl production since I pitched at 70 degrees. It did go right into the keezer at 60, but I read that the kolsch yeast was a bit more tolerant of higher temps than a true lager yeast. It certainly won’t hurt to bump it up to clear any residual diacytl.
I’ve only made one lager, and though I lagered at the right temps and did a diacytl rest, it tasted like bad movie popcorn. Pitching more yeast and another diacytl rest made it taste more like butterscotch, which I understand is somewhat in style for some German lagers. I ended up dumping it though. Now I know to pitch at LAGER temps. The trick is getting that wort cooled that far.
Yes, the yeast does not flocculate well, but I’m not overly concerned about that. It’s not a competition beer. But then again, I want it to look good for friends and family, right?
“I want it to look good for friends and family, right?”
Exactly.
That is after all, why craftsmen like us DO this hobby.
I can buy beer anywhere, serving homebrewed beer is, to me, like serving my guests a gourmet meal.
My meal just happens to last in a keg until its empty.
Cheers,
knewshound